Blogroll

Meta

Today, I am making Make Ahead cinnamon rolls. I am using my bread maker so I modified the recipe a little. The original recipe can be found here. I added less flour to the bread machine and used the rest to roll out the dough.

Mix ingredient according to your bread machine. My bread machine says to add the water ingredients first. I put in the butter, egg, and milk in first. Then I add the flour and sugar. Then sprinkle the yeast on top. Set the bread machine on dough setting.

Mix the cinnamon, sugar in a bowl then set aside. Once the dough is done. Punch down and roll out to 10×14 rectangle. Brush dough with melted butter and sprinkle the cinnamon and sugar mixture. Roll up the dough until a long log.Pinch seam together. Then cut until 2 inch disk. Place in two greased 8X8 pans.

Because my sweet daughter rolled the dough bigger than 10×14, we were able to get 34 rolls.

Following the instruction from How to Baker, which are below. Then top with glaze. I prefer a cream cheese frosting.

Baking the cinnamon rolls: The evening before you want to bake, remove frozen cinnamon rolls from the freezer and place the pan in the refrigerator overnight. On the day you want to bake, remove pan from the refrigerator and let it rest on the counter for 20 minutes. Preheat oven to 350° F.

Bake for 25 minutes or until golden brown. Let the finished rolls cool for about 5 minutes. While the rolls are cooling, mix together the glaze. Combine powdered sugar and 3 tablespoons of milk in a small bowl. Drizzle the glaze over the cinnamon rolls and serve warm.

Using a electric mixer, mix the cream cheese and butter together. Using low speed add the powdered sugar a cup at a time. Beat until creamy and smooth. Beat in the vanilla. Pour glaze over the warm cinnamon rolls.